MADE BY Chefs FOR Chefs Collection 2015 Collection 2015 SOMMAIRE
RECEPTION EATS - MINI DESSERTS 5
MINI DESSERTS 10
DESSERTS 11
SERVICE PRODUCTS 17 Dessert service products 18 Savoury service products 20
RECEPTION EATS - SAVOURIES 21 Whether you are a restaurant owner, a caterer, a hotelier, a Grab & Go shop or an on board restaurant service professional, we are here on a daily basis to help you: STARTERS 25
• save time and facilitate your job PART COOKED VEGETABLES 27 • manage your teams in the best possible way • maintain portion cost control OUR KITCHENS 34 so that your customers are guaranteed a quality, consistent flawless product time after time. TRAITEUR DE PARIS, THE ART OF LIVING, FRENCH STYLE
Some of the great names in French and English gastronomy have forged the reputation of the Traiteur de Paris kitchens across the world.
The philosophy of Traiteur de Paris is to give everyone the opportunity to enjoy the creations of top chefs, and this includes the whole world, thanks to the process of freezing food, the most natural method of preserving the excellent quality of products.
In our kitchens in Brittany and Normandy more than 350 cooks, pastry chefs and assistants work every day to develop our fine French pastries with the aim of putting food worthy of a fine dining establishment on tables across the world.
To ensure the expectations of our clients in United Kingdom, we work with English Chefs to add a personal touch to each recipe. We offer a local service with a personal contact and a special logistic in United Kingdom. RECEPTION EATS MINI DESSERTS MINI DESSERTS Ready to serve, to be eaten chilled - Assortment
All our reception eats come on trays.
Ensure the plastic film is removed before defrosting.
PRESTIGE PETITS FOURS CHOCOLATE PASSION PETITS FOURS
12 Toffee crumbles, toffee ganache, dark chocolate bar, chocolate drizzle 6 Chocolate and orange squares 14 Mini chocolate cupcakes, chocolate ganache, chocolate-coated cereal 6 Small shortbread cakes, raspberry dome 12 Praline chocolate slices 6 Wild Mara strawberry éclairs, pistachio icing, chopped pistachios 12 Chocolate crumbles, dark chocolate mousse, sea-salt chocolate ganache, 6 Cranberry cheesecakes chocolate cups 6 Small chocolate cakes with caramel ganache and chocolate macaron 6 Pistachio sponge cakes, semi-confit cherry, Morello cherry puree 0137201 6 Chestnut slices Tray of 50 items (0.600 Kg) 6 Red fruits and chocolate cups
0117101 2 h +4°C Tray of 48 items (0.720 Kg)
2 h +4°C
06 NEW RECIPE NEW TRADITIONAL PETITS FOURS SWEET PETITS FOURS
6 Chocolate shortbreads 6 Strawberry and vanilla squares 6 Fraisiers 6 Chocolate éclairs 6 Opéra cakes 6 Traditional cakes, chocolate and hazelnut ganache 6 Chocolate éclairs 6 Lemon slices, orange and lemon zest 6 Apricot and pistachio cakes 6 Pineapple and pistachio almondines 6 Raspberry shortbreads 6 Pistachio and raspberry almondines 6 Almond lemon sponges, lemon dome, lemon confit zest 6 Prune clafoutis 6 Cocoa tarts, toffee, pecan nuts 6 Praline choux pastries
0144301 0145301 Tray of 48 items (0.696 Kg) Tray of 48 items (0.600 Kg)
2 h +4°C 2 h +4°C
07 NEW MINI CHOUX 12 Raspberry mini choux 12 Chocolate mini choux 12 Vanilla mini choux 12 Toffee mini choux
0146301
MINI DESSERTS 48 items (0.864 Kg)
2 to 3 h +4°C Ready to serve, to be eaten chilled - Assortment
NEW MINI SWEET HEARTS
20 Lemon mini sweet hearts 20 Pistachio mini sweet hearts 20 Toffee mini sweet hearts 20 Raspberry flavoured mini sweet hearts
0143001 4 x 20 items (0.600 Kg)
1 h at room temperature Presentation suggestion BABY CUPCAKES 12 Raspberry and vanilla baby cupcakes. Decoration: dark and white chocolate chip 12 Chocolate and hazelnut baby cupcakes 12 Lemon baby cupcakes 12 Tiramisu-style baby cupcakes
0137301 Trays of 48 items (0.720 Kg)
2 h +4°C
MINI FINANCIERS 8 Mini chocolate and pecan nut cakes 8 Mini apricot and honey cakes 8 Mini Morello cherry and pistachio cakes 8 Mini apples and hazelnut cakes 8 Mini cinnamon fig cakes 8 Mini almond cakes 8 Mini pineapple and coconut cakes
0122001 2 trays of 28 items (0.700 Kg)
2 h +4°C
08 MINI DESSERTS POTS 9 Mini pots of chocolate mousse, chocolate ganache and chocolate sauce 9 Mini pots of tiramisu-style, mascarpone and coffee 9 Mini pots of lemon meringue, crumble and lemon zest 9 Mini pots of vanilla sabayon, raspberry jelly, raspberry- syrup biscuit, Meeker raspberry and pistachio nuts
0120501 36 items (1.080 Kg) + 36 small spoons
4 h +4°C
NEW NEW RECIPE RIVE GAUCHE MACARONS RIVE DROITE MACARONS
12 Passion fruit macarons 12 Hazelnut macarons 12 Toffee macarons 12 Raspberry macarons 12 Blackcurrant macarons 12 Cream of nougat-apricot macarons 12 Chocolate macarons 12 Pistachio macarons 12 Cherry macarons 12 Orange macarons 12 Lemon macarons 12 Vanilla macarons
0144401 0144501 6 trays of 12 items (0.750 Kg) 6 trays of 12 items (0.750 Kg)
1 h +4°C without removing the plastic film 1 h +4°C without removing the plastic film
09 MINI CAKE S
MINI CHEESECAKE Cheesecake mixture on cinnamon biscuit base.
0134601 Presentation suggestion 48 items of 20 g (0.960 Kg) — Ø 4 cm
1 h +4°C CHOCOLATE BABY CUPCAKE Chocolate hazelnut cake, ganache. MINI CAKES Decoration: chopped hazelnuts. Sugar, flour, rum, whole eggs. 0135101 48 items of 15.5 g (0.744 Kg) 0134201 96 items of 17 g (1.632 Kg) 2 h +4°C
1 h +4°C MINI CHOCOLATE FONDANT
MINI BABA Chocolate cake (eggs, 58% cocoa chocolate, butter, sugar), soft centre (72% cocoa chocolate). Mini baba soaked in rum. 0134701 0133501 48 items of 30 g (1.440 Kg) 45 items of 20 g (0.900 Kg)
30 secs 1 h +4°C 10 min 45 secs in defrost mode (150W) 170°C 500W
BROWNIE FONDANT MINI KOUIGN AMANN 58% cocoa chocolate, butter, eggs, sugar, flour, milk. Decoration: chopped pecan nuts. Flour, sugar, semi-salted butter 28%. 0134901 0133601 48 items of 20 g (0.960 Kg) 96 items of 27 g (2.592 Kg) 30 min 30 secs in defrost mode 7 min 180°C +4°C (150W)
PECAN NUT AND CARROT MINI APPLE TATIN FONDANT Caramelised apples, crumble. Flour, carrots, eggs, brown sugar, cinnamon, chopped pecan nuts, compote of orange. 0111001 Decoration: pecan nuts. 30 items of 38 g (1.140 Kg) 0135001 48 items of 20 g (0.960 Kg) 10 min 170°C 30 min 30 secs in defrost mode +4°C (150W)
10 DESSERTS Presentation suggestion FONDANT WITH TAÏNORI® CHOCOLATE OF ® VALRHONA NEW S DE SS ERT Chocolate or Caramel
22% chocolate Indulgent chocolate
Our pastry Chefs chose the Grand Cru Taïnori® chocolate from Dominican Republic, with fruity and intense profile, to give you a true experience of tasting.
Eggs, butter, 22% Taïnori® chocolate with 64% cocoa - beans of cocoa from Dominican Republic, sugar, milk, flour.
0717001 20 items of 80 g (1.600 Kg) — Ø 7 cm 12 min 40 to 50 secs 180°C 750W
COFFEE AND CHOCOLATE LAYERED CAKE CHOCOLATE SLICE L’OPÉRA WITH A CHOCOLATE TOPING
Creamy chocolate and chocolate mousse made with 71% cocoa Joconde biscuit, coffee butter cream, chocolate icing, chocolate from Ecuador, chocolate crunch, chocolate Joconde biscuit, ganache. chocolate icing. 0314301 0319901 16 items of 65 g (1.040 Kg) 3 h +4°C 16 items of 65 g (1.040 Kg) 3 h +4°C L x W x H: 11.8 x 2.8 x 2.4 cm L x W x H: 11.8 x 2.8 x 2.4 cm
TRUFFON GIANDUJA CHOCOLATE POTS SHORTBREAD CAKE
Chocolate mousse, chocolate ganache, Gianduja cream, biscuit base. Milk chocolate mousse, 29% dark chocolate meringue. Decoration: chocolate fans. Decoration: mixed dried fruit and crumble. ganache (58% cocoa chocolate), cocoa crumble, dark chocolate sauce. 0301401 0301901 16 items of 85 g (1.360 Kg) — Ø 7 cm 16 items of 90 g (1.440 Kg) — Ø 7 cm 0326301 16 items of 110 g (1.760 Kg) 4 h +4°C 4 h +4°C Ø 7.8 cm - Height: 6,9 cm
4 h +4°C Takeaway 12 NEW RECIPE NEW RECIPE PREMIUM CHOCOLATE CHOCOLATE FONDANT PREMIUM FONDANT BROWNIE Freezer 22% chocolate to table Indulgent chocolate
Eggs, dark chocolate 22%, butter, sugar, Eggs, sugar, butter, sunflower oil, flour, 8% Chocolate, sugar, eggs, butter, nuts, pecan nuts. sunflower oil, flour, milk, cocoa powder. chocolate, cocoa powder, milk. 0132501 0716801 0716901 20 items of 70 g (1.400 Kg) 20 items of 90 g (1.800 Kg) — Ø 7 cm 20 items of 100 g (2 Kg) — Ø 7 cm L x W: 6 x 6 cm
12 min 40 to 50 secs 1 min in defrost mode 12 min 40 to 50 secs 1 h +4°C 180°C 750W 180°C 750W (150W) Takeaway
CHOCOLATE AND CHOCOLATE CARAMEL DELIGHT RASPBERRY DELIGHT AND CARAMEL DUO with salted butter with Guerande salt
NEW
Raspberry flavoured chocolate ganache, Creamy caramel, 72% cocoa chocolate mousse, Caramel biscuit base, creamy caramel, caramel chocolate biscuit base. chocolate biscuit base. mousse, caramel heart filling with Guerande salt. Decoration: raspberries, chocolate topping. Decoration: chocolate chips. Decoration: caramel crumble.
0308601 0302301 0328001 16 items of 90 g (1.440 Kg) 16 items of 90 g (1.440 Kg) — Ø 6 cm 16 items of 90 g (1.440 Kg) — Ø 7 cm L x W: 6 x 6 cm 4 h +4°C 4 h +4°C 4 h +4°C Presentation suggestion
13 14 DESSERTS Fruits
Presentation suggestion Decoration: mangoandgratedcoconut. passion fruitjelly. Pannacotta, coconutbiscuitbase,mangoand 18 itemsof70g(1.260Kg)—Ø13cm 0504701 12 itemsof85g(1.020Kg)—Ø8cm 0501101 pastry,Apple 81.7%,puff sugar. TARTE BOUQUETDEROSE 16 itemsof65g(1.040Kg)—Ø7cm 0320101 meringue, limezestandgratedcoconut. Decoration:Italian biscuit base,meringueheart. coconut Frozen pineappleandlimesoufflé, SOUFFLÉ FROZEN PINACOLADA 16 itemsof90g(1.440Kg)—Ø7cm 0314001 lemon zest. Decoration: mixofflakedalmondsandorange- Lemon cream,biscuitbase,Italianmeringue. PIE LEMON MERINGUE L xW: 6xcm 16 itemsof90g(1.440Kg) 0319601 AND MANGODELIGHT PANNACOTTA Apples, 33% butter puff pastry,Apples, 33%butterpuff sugar. WITH FINECRUST APPLE TART 3 h+4°C 3 h+4°C 10 min170°C 20 min150°C © to Freezer able
RED FRUIT CHARLOTTE RASPBERRY AND STRAWBERRY TIRAMISU Presentation suggestion
Vanilla mousse, plain sponge cake with Mascarpone mousse, biscuit soaked in raspberry pieces, red fruit jelly. Decoration: strawberry and raspberry syrup, strawberry and red fruit mix (raspberry, blackberry, redcurrant, raspberry jelly. Decoration: raspberry, white blackcurrant) and pistachios. chocolate shavings.
0701201 0326201 16 items of 80 g (1.280 Kg) — Ø 7 cm 16 items of 80 g (1.280 Kg) — Ø 7 cm
4 h +4°C 3 h +4°C PANNACOTTA AND SUMMER FRUITS POTS NEW LE VACHERIN RED FRUITS MERINGUE WITH RASPBERRY SORBET AND WHIPPED CREAM CHEESECAKE
Freezer to table
Pannacotta, raspberry soaked plain biscuit, Raspberry sorbet, whipped cream on meringue Cheesecake mixture (cream cheese, cream, raspberry jelly. Decoration: blueberry, nest. sugar, eggs and lemon), biscuit base, raspberry redcurrant. jelly. Decoration: blackberry, raspberry, 0314501 blackcurrant, redcurrant. 0326401 12 items of 200 ml (2.4 litres) — Ø 7 cm 16 items of 115 g (1.840 Kg) 0329701 Ø 7.8 cm - Height: 6.9 cm 20 items of 90 g (1.800 Kg) — Ø 7 cm 4 h +4°C Takeaway 4 h +4°C 15 The classics S DE SS ERT
NEW RECIPE SOUFFLÉ APPLE TARTE TATIN ® Freezer to table Presentation suggestion
Apples 63.2%, crust pastry 26.3%, caramel GRAND MARNIER® soufflé mousse, meringue 10.5%. on sponge cake base (to be served flambeed).
0328101 0319701 18 items of 150 g (2.700 Kg) — Ø 10 cm 16 items of 70 g (1.120 Kg) — Ø 7 cm
12 min 180°C
TIRAMISU PREMIUM CHEESECAKE CHEESECAKE
Mascarpone mousse, biscuit soaked in coffee, Cheesecake mixture (cream, cream cheese, Cheesecake mixture (cream cheese, cream, rum and Marsala. Decoration: cocoa powder. sugar, eggs and lemon), cinnamon biscuit base. sugar, eggs and lemon), cinnamon biscuit base.
0326101 0204601 0319501 16 items of 80 g (1.280 Kg) — Ø 7 cm 20 items of 90 g (1.800 Kg) — Ø 7 cm 16 items of 90 g (1.440 Kg) — Ø 7 cm
3 h +4°C 4 h +4°C Takeaway 4 h +4°C Takeaway
16 SERVICE PRODUCTS DESSERTS & SAVOURIES Presentation suggestion Shortbread chocolate square, SHORTBREAD CHOCOLATE strawberry pieces, pistachio. SQUARE
Chocolate ganache, cocoa crumble.
0311701 16 items of 90 g (1.440 Kg) L x W: 6 x 6 cm
3 h +4°C Presentation suggestion S PRODUCT S ERVICE DESSERT
Lemon confit and pomegranate jelly SHORTBREAD LEMON SQUARE on a lemon square.
Lemon cream, biscuit base.
0311601 16 items of 90 g (1.440 Kg) L x W: 6 x 6 cm
3 h +4°C Presentation suggestion
Cheesecake with confit kumquats, meringues and acidulated syrup. CHEESECAKE
Cheesecake mixture (cream cheese, cream, sugar, eggs and lemon), cinnamon biscuit base.
0319501 16 items of 90 g (1.440 Kg) — Ø 7 cm
4 h +4°C Takeaway
18 Presentation suggestion CRUMBLE Freezer to table
Flour, almonds, sugar, butter.
0320401 2 bags of 1 Kg (2 Kg) Tart with a fine crust, revisited: seasonal fruit crumble with a quenelle of whipped cream. Presentation suggestion
Eclair, rasberries, vanilla mascarpone cream, RASPBERRY FLAVOURED strawberry jelly with hibiscus. MACARON FINGERS Presentation suggestion
Sugar, ground almonds, eggs, natural raspberry flavour.
0134101 10 min 120 items of 10 g (1.200 Kg) — L x W: 12 x 3.5 cm +4°C
COCOA MACARON FINGERS
Sugar, ground almonds, eggs, cocoa powder.
0134001 10 min 120 items of 10 g (1.200 Kg) — L x W: 12 x 3.5 cm +4°C
Rum baba, exotic fruits, cold pineapple sauce. BABA MINI BABA Presentation suggestion
Mini baba soaked in rum.
0133501 45 items of 20 g (0.900 Kg)
Square baba sponge cake soaked in rum. 1 h +4°C
0129601 30 secs in defrost mode 24 items of 70 g (1.680 Kg) (150W) 1 h 1 min in defrost mode +4°C (150W)
19 Prawn blinis, low-fat yuzu cream, Olive cake, pepper tapenade, lemon zest. Mediterranean vegetable cannelloni.
Courgette tapenade blinis, grilled courgettes, Onion cake, salmon, chive cream, purple and yellow carrots. burger-style. Presentation suggestion S PRODUCT S ERVICE SAVOURY
MINI BLINIS Ø 4 cm MINI SAVOURIES Wheat flour, sunflower oil, milk, eggs. WITH ONIONS 0133701 Eggs, flour, onions, milk, chives. 180 items (0.810 Kg) — Ø 4 cm 0129201 1 h +4°C 250 items on average (2 Kg)
2 h +4°C
MINI BLINIS Ø 5.5 cm MINI OLIVE SAVOURIES Wheat flour, sunflower oil, milk, eggs. Eggs, flour, black and green olives, milk. 0105301 96 items (0.810 Kg) — Ø 5.5 cm 0129401 250 items on average (2 Kg) 1 h +4°C 2 h +4°C
IMPORTANT To enjoy our trays of reception eats at their best, it is essential that you follow the instructions below.
1 2 3 4
Open the packaging Cut the plastic film Remove the plastic film Leave to defrost for 2 to 3 hours at 4°C RECEPTION EATS SAVOURIES
Leave to defrost for 2 to 3 hours at 4°C S S AVOURIE Ready to serve, to be eaten chilled - Assortment
All our reception eats come on trays.
Ensure the plastic film is removed before defrosting.
MEAT-FREE TROCADERO CANAPÉS
ROYAL AMUSE-BOUCHES
12 Fresh crab with cream cheese mousse on a biscuit base 6 Parmesan shortbreads, marinated tomatoes, rocket cream 12 Dry cured beef slice with tartare sauce on onion bread 6 Tagine squares with carrots, chives and red berries 12 Duck mousses on dark sweet shortbread garnished with fig 7 Mini-burgers, goat cheese mousse 12 Smoked trout slices with horseradish cream on swedish rye bread base 7 Cream of green vegetables and asparagus tapenade on parmesan crumble, sun-dried tomato and parmesan shavings 0140801 6 Blinis, mildly spiced cream, peppers and herbs 48 items (0.480 Kg) 6 Swedish bread club sandwiches, scallops (Chlamys nobilis,Vietnam), dill 6 Thai-style savouries, spinach, prawn 3 h +4°C 8 Black bread slices, tzatziki and smoked salmon 0136901 Tray of 52 items (0.585 Kg)
3 h +4°C
22 NEW RECIPE PRESTIGE CANAPÉS TRADITIONAL CANAPÉS
6 Slices of salmon and polenta 6 Cream of crab on swedish breads, lemon 6 Duck mousses and mango chutney on gingerbread crumble 6 Spicy cakes, peach chutney and smoked duck 6 Vegetable club sandwiches 6 Chicken, pepper and mustard squares 6 Blinis, lemon cream, cucumber and trout eggs 6 Blinis, lemon cream, smoked salmon and spices 6 Black breads, involtini, pepper marmalade 6 Duck mousses on black bread, fig confit and dried apricot 6 Cakes with olives, marinated tomato and goat cheese 6 Tomato breads, goat cheese, chive and marinated tomato 6 Swedish breads with crab 6 Black bread, guacamole, marinated prawns 6 Gingerbread blinis with Roquefort cream and pear 6 Blinis, horseradish cream, anchovies marinated in oil 6 Plain breads, apple and comté cheese 6 Nut and Roquefort cream on black breads, Roquefort cube sprinkled with nuts
0144201 0100101 Tray of 54 items (0.540 Kg) Tray of 54 items (0.440 Kg)
3 h +4°C 3 h +4°C
23 24 SAVOURIES Ready to serve, to be eaten chilled or warm
Presentation suggestion NEW 8 itemsof245g(1.960Kg) 0815301 tomatoes. Emmental cheese),goatcheese,courgettes, Basic cakeingredients(eggs,flour, milk, SAVOURY CAKE TOMATO ANDGOAT CHEESE 3 traysof25items(1.350Kg) 0146201 15 Miniquichesgoatcheese,honey (blue,emmental,goatcheeses) 15 Miniquicheswithcheeses 15 Miniquichessun-driedvegetables,tomato 15 Miniquichescepmushroom,parsley 15 Miniquichesspinach,salmon MINI QUICHES 36 items(1.008Kg)+smallspoons 0137001 almondsandbasil goatcheese, 12 Smallglassestomatotartare, andlemonjelly tartare 12 Smallglassestzatzikicream,smokedsalmon peppertapenade,andManchegocheese 12 Smallglassesgrilledvegetables,spicedcream, MINI SAVOURIES POT 4 h+4°C 170°C 20 to25min 170°C 22 min 8 itemsof245g(1.960Kg) 0815201 and blackolives. Emmental cheese),smokedbaconpieces,green Basic cakeingredients(eggs,flour, milk, AND OLIVESAVOURY CAKE BACON PIECES 170°C 22 min STARTERS
22 min 170°C Presentation suggestion ENTRÉE S
SMOKED SALMON WITH CREAM CHEESE AND DILL
Cheesecake mixture with dill on crumble, smoked salmon with dill, pink peppercorns.
0403701 16 items of 85 g (1.360 Kg) — Ø 7 cm
3 h +4°C
PEPPER AND CHORIZO DUO
Chorizo mousse, pepper confit and grilled peppers marinated in herbs on potato rosti, Manchego cheese.
0403501 16 items of 80 g (1.280 Kg) — Ø 7 cm
3 h +4°C
TOMATO AND GOAT CHEESE SQUARE
Goat cheese and chive mousse, tomato coulis on mixed-spice pastry. Decoration: marinated half-tomato and yellow cherry tomato segment, chive and sesame seed mix.
0401801 16 items of 100 g (1.600 Kg) L x W: 6 x 6 cm
4 h +4°C
TOMATO TART Fresh tomatoes, butter puff pastry, wholegrain mustard, seasoning.
0401901 18 items of 120 g (2.160 Kg) — Ø 13 cm
15 min 180°C
26 PART COOKED VEGETABLES Presentation suggestion PART COOKED VEGETABLES PART
PREMIUM POTATO POTATO GRATIN MINI GRENAILLE Presentation suggestion GRATIN DAUPHINOIS DAUPHINOIS POTATO GRATIN
Potatoes, milk, cream, Emmental cheese, garlic. Potatoes, cream, mozzarella, salt, garlic. Grenaille potatoes, milk, cream, Emmental cheese, garlic. 0800601 0813701 20 items of 100 g (2 Kg) — Ø 7 cm 40 items of 120 g (4.800 Kg) — Ø 7 cm 0820301 24 items of 45 g (1.080 Kg) — Ø 6 cm
24 min 24 min 20 min 180°C 180°C 180°C 2 min 40 secs 2 min 40 secs 2 min 700W 700W 750W
28 NEW POTATO GRATIN WITH WHITE TRUFFLE
Potatoes, milk, cream, Emmental cheese, white truffle 1% (truffle pieces Tuber aestivum), egg yolk, truffle oil 0.2%, pepper.
0821501 20 items of 100 g (2 Kg) — Ø 7 cm 24 min 180°C
POTATO AND MUSHROOM GRATIN
Potatoes, milk, cream, Emmental cheese, cep mushrooms.
0801901 20 items of 100 g (2 Kg) — Ø 7 cm
24 min 180°C
NEW POTATO GRATIN WITH COMTÉ CHEESE
Potatoes, milk, cream, melted Comté cheese 9.5%, Emmental cheese 3.4%, egg yolk, garlic, salt, pepper.
0821401 20 items of 100 g (2 Kg) — Ø 7 cm 24 min 180°C
29 PART COOKED VEGETABLES PART
POTATO QUENELLE POTATO QUENELLE POTATO QUENELLE WITH LOBSTER OIL WITH WHITE TRUFFLE WITH OLIVE OIL Presentation suggestion
Potatoes, cream, crab meat (Cancer pagurus), Potatoes, cream, white truffle 1.2% (truffle pieces Potatoes, cream, olive oil, parsley, salt, pepper. grapeseed oil infused with lobster 1.2%, natural Tuber aestivum), butter, truffle oil, salt, pepper. lobster flavour.
0819401 0808801 0819301 48 items of 35 g (1.680 Kg) 48 items of 35 g (1.680 Kg) 48 items of 35 g (1.680 Kg) L x W x H: 8 x 3.5 x 3 cm L x W x H: 8 x 3.5 x 3 cm L x W x H: 8 x 3.5 x 3 cm
For 1 quenelle:
1 min 12 to 15 min in a pre-heated oven at 150°C, 750W covered with aluminium foil
30 POTATO ROSETTE
Potato slices, butter, salt.
0320601 24 items of 90 g (2.160 Kg) — Ø 9 cm
12 min 180°C
DARPHIN POTATOES Julienne potatoes, red onions, butter.
0820101 24 items of 70 g (1.680 Kg) — Ø 9 cm
12 to 15 min 160°C
POTATO GRATIN Presentation suggestion WITH A WILD MUSHROOM CENTER
Potatoes, cream, shallots, salt, chanterelle mushrooms, parsley, cep mushrooms, button mushrooms, pepper.
0819601 20 items of 100 g (2 Kg) — Ø 7 cm
18 to 20 min 150°C
MASHED POTATOES WITH OLIVE OIL
Potatoes, cream, extra virgin olive oil, parsley, seasoning.
0814601 20 items of 120 g (2.400 Kg) — Ø 7 cm
25 min 3 min 40 secs 150°C 700W
31 PART COOKED VEGETABLES PART
POLENTA CARROT AND POPPY MUSHROOM WITH GARDEN SEED PUREE FLAN VEGETABLES SLICE Presentation suggestion
Polenta with carrots, courgettes, chives, parsley Puree of carrots, diced carrots, orange juice and Basic flan ingredients (cream, eggs), mushrooms, and parmesan cheese. zest, poppy seeds. chives.
0813301 0815401 0800101 20 items of 80 g (1.600 Kg) 20 items of 70 g (1.400 Kg) — Ø 6 cm 20 items of 70 g (1.400 Kg) — Ø 6 cm L x W: 12 x 3 cm
20 min 20 min 2 min 30 secs 22 min 170°C 170°C 700W 150°C
32 NEW VEGETABLE TIAN Presentation suggestion
Pre-cooked vegetables (onions, courgettes, aubergines, olive oil), tomato, sunflower oil flavoured with garlic, salt, pepper and herbes de Provence.
0821601 24 items of 70 g (1.680 Kg) — Ø 9 cm
15 min 180°C in paper mould
MEDITERRANEAN VEGETABLE FLAN
Basic flan ingredients (tomatoes, cream, diced courgettes, eggs, peppers), tomatoes, Provence herbs.
0801801 20 items of 70 g (1.400 Kg) — Ø 6 cm
22 min 150°C
COURGETTE AND SAFFRON FLAN
Basic flan ingredients (cream, eggs, saffron), courgettes.
0800201 20 items of 70 g (1.400 Kg) — Ø 6 cm
22 min 150°C
33 LA GUERCHE DE BRETAGNE On the doorstep of Brittany, between Anjou and Mayenne.
140 employees work at our Breton production site, dedicated to reception eats: savouries and mini desserts. FÉCAMP
LA GUERCHE DE BRETAGNE
FÉCAMP
Situated on the Côte d’Albâtre, in Normandy.
160 employees work at our Normandy’s production site, specialised in manufacturing individual portioned dishes including starters, cooked vegetables and desserts.
FREEZING, GIVING THE EXCELLENT QUALITY OF OUR PRODUCTS AN EDGE OUR QUALITY COMMITMENT • Optimal preservation of nutritional The quality of our packaging and our efficient logistics management values, flavours and textures • Long product shelf life, limiting means Traiteur de Paris provides professionals with a wastage perfect, practical and customisable product. • Respect for seasonal produce It is through our commitment to high standards that we can food communicate our passion of French cuisine and fine French certificated patisserie, our exceptional culinary heritage.
OUR INGREDIENTS MAKE ALL THE DIFFERENCE
The selection of our basic ingredients is a priority for our Chef Yann Le Moal and his teams.
The French gastronomic richness of our regions is a real asset and a source of inspiration for our Chefs. Traiteur de Paris makes every effort to exploit these different terroirs and select the best ingredients such as Le Gouessant potatoes produced in Brittany.
34 Find us on facebook www.facebook.com/TraiteurdeParis Traiteur de Paris 276, rue de Châteaugiron. CS 36331 35063 Rennes Cedex - France
Tel. +33 (0)2 99 86 76 00 Fax. +33 (0)2 99 86 76 01 [email protected]
www.traiteurdeparis.com
Design: Happy Soup. August 2014 - Photo credits: G. Gauter, B. Duquenne, Happy Soup et Jean Bono for Traiteur de Paris. Photos of Paris: Stéphane Laure. Photos and informations not contractually binding.